Caramelized Onions Are a Sweet Choice
Kroger Chef John Szymanski
Talk about bad PR!
If there were ever a food needing better public understanding, it may be the onion.
Did you know that onions are actually herbs? They are perennial members of the “lily” family of plants. Onions are mentioned in some of the earliest known writings traced back over 5,000 years to Asian gardeners. And, in ancient Egypt, onions were an object of worship.
The true, sweet nature of the onion can be fully-expressed with just a little help from you. It’s easy. And it’s delicious.
Caramelized onions make a great addition to beef, pork, chicken and seafood dishes. The sweetness is brought out in the cooking, when the natural sugars begin to brown.
Heat 1 tbsp. butter with 1 tbsp. olive oil in a large pot or sauté pan (Using a large pot will help ensure that items won’t spill out onto the range top!) The combination of the butter and oil will allow the temperature to get hotter without the butter burning – this is called “increasing the smoke point”. Over high heat, cook 1 lb. of sliced onion for 5 minutes. This will begin to release the moisture. Turn the heat to medium and continue to cook / stir until the onions get a deep brown color and sweet flavor. Season with salt and pepper. Serve as a topping for breads or as a side dish for grilled meats/poultry and seafood!
Caramelized Onion Focaccia
Serves 4
2 large onions
¼ cup balsamic vinegar
2 tbsp. olive oil
1 tbsp. fresh thyme
salt & pepper to taste
Sauté onions in oil until well-caramelized. Deglaze pan with balsamic vinegar until reduced completely. Season with thyme, salt & pepper. Spread evenly onto focaccia bread and bake at 400 degrees for 10 minutes.
Want to learn more (and impress your friends?) Just visit the National Onion Association at www.onions-usa.org
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